Make Unsalted Butter following the process mentioned in one of my previous post on Homemade Butter.

Take Unsalted Butter at room temperature in a Non-stick pan and start heating the butter on low flame.

Stir the melted butter using a spatula every now and then.

Some froth will appear on the top of the butter when it melts completely. In this stage, the butter will turn from Cream color to a Brownish Golden liquid.

At this stage add 6-8 Curry leaves.

Let the Butter boil until the froth and floating particles formed initially settle down in the bottom of the pan.

Switch the Flame off. Let the Ghee cooled down for 5 minutes.

Using a strainer strain the Ghee from the Pan and store it in a container.

Proper Ghee should solidify and turn Yellow after sometimes.